click on picture to enlarge | California Ripe Olive Briks* | |
24 servings | ||
Amount | Measure | Ingredient |
3 | oz | Almonds, slivered, toasted |
1/2 | cup, packed | Cilantro leaves |
1/2 | cup | Sun dried tomatoes in oil, rinsed |
2 | oz | Anchovies, rinsed |
1/4 | cup | Lemon Juice |
1/2 | tsp | Salt |
1/4 | tsp | Pepper |
12 | oz | California Ripe Olives, well drained |
4 | ea | Eggs, hard cooked |
18 | sheets | Phyllo dough, thawed |
1/3 | cup | Butter, melted |
1/3 | cup | Olive oil |
1.
Chop
almonds,
cilantro,
tomatoes
and
anchovies
with
lemon
juice
and
seasonings
in
a
food
processor.
Add
olives
and
eggs,
pulse
until
olives
and
eggs
are
coarsely
chopped. Calories 175, fat 11g, Cholesterol 45g, Sodium 398mg, Carbohydrate 12g, Protein 4g, Calories from fat 60% |
||
* California Olive Olive Producers, picture and recipe |